Garlic Butter Sautéed Zucchini

You guys.  My kids hate zucchini.  And every year I plant it and every year I end up with too much.  But here I am, planting zucchini again, so here we go!

Of course, now that it's August, I have zucchini for days. I chop and freeze quite a bit to use in soups and stews over the winter, but I enjoy using it fresh while I can.

Today I’m making a very simple sautéed zucchini.  The kids acted like they might die when it was presented at the table.  I could see that they were going to leave it on their plates to ignore for last with claims of “I’m full” or “It’s gross” (duh, because it got cold).

I strongly encouraged them (made them) to try the zucchini first (before it got cold) and it was well received!  Dude actually liked it and Spud, well…I didn’t hear complaining and he ate what I gave him, so I call it a win.  Hubs and I were huge fans and I foresee making this one frequently…as long as the plant keeps producing zucchini!

Click below for more zucchini recipes:

Couscous with Spiced Zucchini from Cook with Renu

Garlic Butter Sautéed Zucchini from Amy’s Cooking Adventures

Marinated Tofu and Zucchini Soft Tacos from Food Lust People Love

Minestrone Casserole from Palatable Pastime

Moong and Zucchini Pancakes from Mayuri’s Jikoni

Zucchini Agrodolce from Pandemonium Noshery

Zucchini Casserole from A Day in the Life on the Farm

Garlic Butter Sautéed Zucchini

Adapted from Inspired Taste

1-2 medium zucchini

1 tablespoon butter

3 cloves garlic, mined

Salt & pepper to taste

Fresh chives, minced

Slice zucchini in half circles, about ¼-inch thick.

Heat the butter in a large skillet over medium heat.  Add the zucchini and garlic.  Sauté, stirring frequently for 3-5 minutes or until the zucchini is crisp-tender.  Season with salt,  pepper and chives.  Serve.